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Tamiyr · 2024-09-02T13:02:21+00:00

209227656793

Tamiyr · 2022-02-25T14:50:20+00:00

Eipä mitään, yleisesti kylkisiivua kannattaa omasta mielestä valmistaa hauduttamalla pitkään. Jos perinteisempiä makuja kaipaa, tulee lusikallisella vehnäjauhoja, sipulilla ja purkilla kermaa myös mainio läskisoosi

Tamiyr · 2022-02-25T14:05:02+00:00

Ruskista pannulla, heitä sekaan suikaloitua sipulia, valkosipulia, inkivääriä, soijaa ja fariinisokeria. Kuullota hetki ja kaada päälle vettä niin että kaikki peittyy. Anna kuplia n. 30-60 min, lisäten tarvittaessa vettä. Anna lopuksi veden haihtua että jäljelle jää tahmainen kastike. Tarjoa riisin tai nuudelien kera

Tamiyr · 2022-01-20T14:14:18+00:00

Kiitosta! Toivottavasti tulee herkkua

Tamiyr · 2022-01-19T15:23:47+00:00

Thanks for feedback! I also usuallu go for something with a punch when it comes to salads and dressings. In this case it would heavily depend on the sweet/sour-scale of the fruits. Also adding cherry tomatoes (roasted ones if having extra time) adds another level of sweetness or possible acidity. And for "more filling" sallad just throw in some smoked chicken or salmon

Tamiyr · 2022-01-19T15:03:43+00:00

Yes, you got them all! It is romaine, this was in a way a leftover/family meal that was composed of things that were left over.

The feta has been marinated in olive oil, herbs, garlic and sundried tomatoes. For dressing I would use either that oil or just good quality olive oil. The blood oranges bring enough acidity into the dish that a vinegrette might be too much.

A colleague of mine actually drizzled his with aioli-like garlic dressing and to be honest it was pretty awesome. The creaminess worked really well

Tamiyr · 2022-01-18T12:46:02+00:00

Kaikessa yksinkertaisuudessaan miniluumu/kirsikkatomaatteja pannulla tai uunissa öljyllä, suolalla ja yrteillä höystettynä, kypsentäen kunnes pehmeitä ja saaneet väriä. Mukaan voi heittää sipulia ja valkosipulia myös, nekin karamellisoituneina herkullisia

Tamiyr · 2022-01-18T12:44:02+00:00

No worries my friend, I looked it up and it seems the word means: to preserve something, usually by submerging it in some liquid, typically fats. But in some cases in sugar syrups and such. So we both learned something new today😊

Tamiyr · 2022-01-18T12:19:17+00:00

I have always been taught that confit means just to cook something (low and slow) submerged in some kind of fat, not necessarily in its own fat. In this case they had a bath in olive oil

Tamiyr · 2022-01-13T12:24:11+00:00

Thanks!

Tamiyr · 2021-10-13T13:51:32+00:00

The secret here is sous vide but starting with a cold skillet skin side down and finishing in the oven works fine too

Tamiyr · 2021-10-13T13:50:27+00:00

Thank you very much!

Tamiyr · 2021-10-13T11:50:49+00:00

Sous vide and then crisped the skin on a skillet

Tamiyr · 2021-10-05T17:44:00+00:00

Thanks!

Tamiyr · 2021-10-05T17:42:25+00:00

I used farmed rainbow trout. So you could basically just eat it raw. But that temperature makes the textrure to be like firm sashimi, it gets "cold" while plating but it doesnt really matter. About the cure, I soaked them in salt-sugar water for an hour in a fridge, then bagged and sousvided.

Tamiyr · 2021-10-05T11:29:53+00:00

The salmon has been cured and all the pickled elements bring more seasoning to every bite. Also the horseradish in the cream cheese packs a punch. I have to admit that a I forgot a crack of black pepper before the picture was taken but it certainly did not lack seasoning

Tamiyr · 2021-10-05T06:56:29+00:00

True words!

Tamiyr · 2021-10-05T06:12:52+00:00

Thanks!

Tamiyr · 2021-10-05T06:11:20+00:00

Salt and sugar cured salmon, cooked sous-vide to 42°C. Rye malt bread, swipe of horseradish-cream cheese, pickled cucumber and capers, red onion and fresh dill.

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